Prosciutto Cotto Focaccia Sandwich

Ingredients

For the pesto:

• ½ cup loosely packed basil
• ¼ cup loosely packed parsley
• ¼ cup loosely packed arugula
• 3 tablespoons pistachios
• 1 garlic clove, smashed
• ¼ cup finely grated Parmigiano Reggiano
• ½ lemon, zested and juiced
• 4–6 tablespoons olive oil
• Salt & pepper

For the mayo:

• 1 egg
• 1 lemon, juiced
• 2 teaspoons Dijon mustard
• Salt
• 1 cup canola oil

For the sandwiches:

• One 9-inch square focaccia, store bought or homemade (recipe here)
• 2 handfuls arugula
• 1 cup shaved Parmigiano Reggiano
• 500g prosciutto cotto
• 2 tablespoons chopped pistachios
• 2 tablespoons honey
• Pepper

Directions

1. Add the basil, parsley, arugula, pistachios, and garlic to a small food processor and blitz to finely chop. Add in the Parmigiano Reggiano, lemon zest, lemon juice, and olive oil and season with salt and pepper. Blitz until smooth.
2. For the mayo, add the egg, lemon juice, and Dijon to the bottom of a narrow, straight-sided jar or container that just fits the head of your immersion blender. Season with salt and add in the immersion blender. Slowly pour over the oil.
3. With the immersion blender head resting on the bottom of the jar, turn it and blitz until the base of the mixture looks creamy. Slowly begin lifting the immersion blender up through the oil to emulsify the mixture. Season to taste with more salt, if needed.
4. For the sandwiches, split the focaccia in half. Spread the top half of the focaccia with the pesto and the bottom with a few tablespoons of mayo. Scatter the bottom with the arugula along with the shaved Parmigiano Reggiano. Drape over the prosciutto cotto and scatter with the pistachios. Drizzle with the honey and season with pepper.
5. Top with the focaccia and slice into 6 to 8 sandwiches.